Step 1

In a small bowl, mix together the dried chiles, if using, the ginger, and the soy sauce.

Step 2

Place the chicken pieces in a re-sealable bag or container, pour in the marinade, and toss to coat. Refrigerate for at least 6 hours, or up to 24 hours.

Step 3

Preheat the oven to 400°F (200°C).

Step 4

Dump the chicken pieces and marinade into a large roasting pan and arrange in a single layer with 1 to 2 inches (2.5 to 5 cm) of space between each piece of chicken. Add the onion quarters, then arrange the lemon slices in between the pieces of chicken.

Step 5

Roast, basting halfway through, until the chicken starts to brown and become tender, about 35 minutes.

Step 6

Spoon any juices from the roasting pan into a small saucepan, then return the chicken to the oven.

Step 7

Set the saucepan over medium-low heat and add the butter, honey, and lemon zest. Bring to a gentle boil and let bubble until the sauce has reduced by a third, 5 to 10 minutes.

Step 8

Remove the chicken from the oven and pour the honey sauce evenly over the chicken. Return to the oven and cook until the chicken is cooked through, with an internal temperature of 165°F (74°C), and the skin is caramelized, 5 to 10 minutes. It’s ok if the internal temperature is significantly higher at this point. Remove from the oven and let rest for 5 minutes before serving.

Step 9

In a medium skillet over medium heat, warm the butter and oil. Toss in the shallot and cook until just beginning to color, 2 to 3 minutes.

Step 10

Add the garlic and cook for 30 seconds, stirring to keep it from burning. Toss in the sliced vegetables and a splash of water. Season with salt and pepper. Cook the vegetables, stirring constantly, until just tender, about 5 minutes.

Step 11

Serve the chicken with an option of more dried chiles or chile oil, steamed rice, and vegetables.